Spaghetti all'Olio e Aglio - Spaghetti with Oil and Garlic
This simple spaghetti dish is very popular around Rome and Naples and is strictly for garlic lovers!
400g (14 oz) spaghetti
2 garlic cloves (minimum)
6 tablespoons olive oil
1 tablespoon chopped parsley (optional)
salt and pepper to taste

While the spaghetti is cooking, chop the garlic cloves as small as possible and put them in a large frying pan with the olive oil and fry over a low heat. Remember not to let the garlic burn or it will be very bitter, it should be slightly brown. Add two tablespoons cold water and stir.
When the spaghetti is ready, drain it well and add it to the garlic and oil in the frying pan. Mix well and leave for 1 or 2 minutes over a low heat and then serve with a little salt and pepper. If you like you can add a tablespoon of chopped parsley.

Polenta - Maize Pudding
Serves 6- 8
350g (12 oz) polenta flour
1.75-2 litres (3-3.1/2 pints) water
sea salt and freshly ground black pepper
150g (5 oz) butter, at room temperature
200g (7 Oz) Parmesan, freshly grated

Put the polenta flour in a jug with a ladle so that it can be poured in a steady stream.
Bring the water to a boil in a large saucepan and add 1 teaspoon of salt. Lower the heat to a simmer and slowly add the polenta flour, stirring with a whisk until completely blended. It will now start to bubble volcanically. Reduce the heat to as low as possible, and cook the polenta, stirring from time to time with a wooden spoon to prevent a skin forming on the top, for about 40-45 minutes. The polenta is cooked when it falls away from the sides of the pan and has become very dense and thick. Stir in the butter and Parmesan and season generously with salt and pepper.

Minestrone - Thick Vegetable Soup
Every region in Italy makes its own version of minestrone most include a little bacon and oil and, above all, as many fresh vegetables as possible. Minestrone is a filling and nutritious dish and as it is so thick, it really can be a meal in itself!
This version is from Milan.
60g (2oz) bacon (pancetta)
1 clove garlic
1 large onion
2 celery sticks
2 carrots
2 courgettes/zucchini
1/2 cabbage
100g (3 1/2 oz) shelled pea
2 medium potatoes
200g (7oz) ripe plum tomatoes (or a tin of peeled tomatoes)
200g (7oz) borlotti beans (fresh if possible, otherwise soak dried ones in cold water overnight)
100g (3 1/2 oz) rice 3 tablespoons freshly chopped parsley
30g (1 oz) freshly grated Parmesan cheese
2 tablespoons olive oil
salt and pepper to taste

Choose a large saucepan and put in the chopped onion, garlic and bacon with the oil. Fry until the onion is transparent but not brown. On a wooden board chop the vegetables including the parsley (but not the peas and beans!). Add the chopped carrots and celery to the saucepan and after about 2 or 3 minutes add the chopped potatoes and beans. Fry these together and after another 2 or 3 minutes put in all the other vegetables. Cover with cold water, add salt and paper, cover and cook on a low heat for about 21/2 hours.
Add the rice after about 2 1/4 hours as it only takes 18 minutes to cook. Remove from the heat and serve with grated Parmesan cheese.
              
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